scholarly journals PENGARUH LAMA FERMENTASI TERHADAP TOTAL ASAM CUKA AREN (Arenga pinnata Merr.)

2015 ◽  
Vol 1 (2) ◽  
pp. 140-145
Author(s):  
Hesty Leasa ◽  
M Nur Matdoan
Keyword(s):  
Acetic Acid ◽  
Significant Influence ◽  
Fermentation Process ◽  
Descriptive Analysis ◽  
Total Acid ◽  
Fermentation Time ◽  
Palm Juice

Background: Vinegar aren is one product that can be consumed also has many benefits for society. Palm vinegar is produced from palm juice that is fermented. The fermentation process that traditionally takes place at varying fermentation time make total acids in different palm vinegar. This study aimed to determine the effect on the total fermentation of palm vinegar. Methods: The study was conducted at the Laboratory of Basic Chemistry Pattimura University in Ambon on 9 to 13 September 2014 with a long fermentation 2 days, 3 days, 4 days, 5 days, 6 days and analyzed using descriptive analysis. Results: The results showed a significant influence, namely high total acetic acid contained in the fermentation 6 days is 4.56%. Conclusion: Long fermentation greatly affect the total vinegar palm juice. The influence that occurs is the increase in total acid levels with increasing palm vinegar fermentation.

scholarly journals KAJIAN KARAKTERISTIK OBJEKTIF DAN SUBJEKTIF TUAK AREN (Arenga pinnata) BERDASARKAN LAMA WAKTU PENYIMPANAN

2017 ◽  
Vol 5 (1) ◽  
Author(s):  
Dhyana Putri
Keyword(s):  
Room Temperature ◽  
Storage Time ◽  
Fermentation Process ◽  
Test Method ◽  
Acceptance Test ◽  
Total Acid ◽  
Titration Method ◽  
Organoleptic Test ◽  
Palm Juice

Palm tuak is one of the traditional drink that is usually consumed by majority people in Bali. Tuak palm is produced from fermented palm juice. The fermentation process makes sucrose contained in palm juice will turn into alcohol and continues to acetic acid. The aim of this research is to know the characteristic objective and subjective palm tuak (Arenga pinnata) based on the storage time. The method in this research was quasi experiment design. The samples of palm tuak were stored at room temperature (24-30°C) on the first day to fifth day. This research was conducted by measuring characteristics objective and subjective at palm tuak, determination of ethanol's concentration by gas chromatography (GC), determination of the pH by pH stick, determination of total acid by titration method, and organoleptic test by acceptance test method. The results showed that the ethanol content obtained during time storage of first to fifth day are 8,1512%, 8,234%, 9,117%, 10,6214%, dan 11,615% respectively. The pH was determined is 4. While total acid obtained during time storage of first to fifth day are 0,321%, 0,421%, 0,433%, 0,472%, dan 0,480%. The result of organoleptic test palm tuak showed that palm tuak that were stored on the first day are the most preferred among the others in terms of taste, color, and aroma.

Optimization Research on Buckwheat Vinegar Fermentation Process

2014 ◽  
Vol 651-653 ◽  
pp. 265-268
Author(s):  
Ting Jun Ma ◽  
Na Xi A Yi ◽  
Xiu Shi Yang ◽  
Pei You Qin ◽  
San Cai Liu ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Submerged Fermentation ◽  
Conversion Rate ◽  
Fermentation Process ◽  
Production Cycle ◽  
Single Factor ◽  
Acid Fermentation ◽  
Fermentation Time ◽  
Orthogonal Experiments ◽  
Active Substances

Buckwheat is rich in active substances with hypoglycemic effects. Submerged fermentation, as the method of brewing buckwheat vinegar, not only has the advantages of shortening production cycle, saving materials etc, but also has high functional active substances. In this study, the process of the submerged fermentation of acetic acid fermentation was optimized by the orthogonal experiments of L9 (34), which was also on the basis of single factor experiments. The results indicated that the conversion rate of acetic acid can become 95.8% when the initial alcohol at 6% (v / v), inoculum at 10%, fermentation temperature 30°Cand fermentation time 60 h.

scholarly journals PERUBAHAN SIFAT FISIKO-KIMIAWI SELAMA PROSES FERMENTASI BIJI KAKAO SEGAR

2019 ◽  
pp. 98-105 ◽  
Author(s):  
Nandi K Sukendar ◽  
Abu Bakar Tawali ◽  
Salengke Salengke ◽  
Adiansyah Syarifuddin ◽  
Andi Hasizah Mochtar ◽  
...  
Keyword(s):  
Large Scale ◽  
Fermentation Process ◽  
Block Design ◽  
Chemical Properties ◽  
Cocoa Beans ◽  
Total Acid ◽  
Fermentation Time ◽  
Physico Chemical ◽  
Significant Difference

Cocoa is a plantation commodity that requires fermentation to improve the quality of flavor and aroma. Research on changes in physical and chemical properties during the spontaneous fermentation process of fresh cocoa beans for weight scales of 20, 40 and 60 kg have been carried out. This study aims to obtain information as an indicator of the success rate of the fermentation process of fresh cocoa beans, both on a small and large scale. The fermentation process lasts for 6 days with stirring starting on the second day until the sixth day, with an interval of 24 hours. The study design uses a randomized block design method (RBD) with two factors, namely the weight scale of seeds per box and fermentation time with three replications. The data obtained were analyzed qualitatively and quantitatively. Based on the observed parameter indicators, namely temperature, pH and total acid, there was no significant difference in the profile of the physico-chemical properties during the fermentation process between the three weight scale levels. The physico-chemical condition shows a straight relationship with the quality of fermented cocoa beans, in accordance with the results of the cut test.

scholarly journals PENGARUH LAMA FERMENTASI TERHADAP RANCIDITAS MINYAK KELAPA YANG DIPRODUKSI SECARA TRADISIONAL

2015 ◽  
Vol 1 (2) ◽  
pp. 146-152
Author(s):  
Paulus Valentino Patty
Keyword(s):  
Palm Oil ◽  
Peroxide Value ◽  
Fermentation Process ◽  
Average Rate ◽  
Descriptive Analysis ◽  
Coconut Oil ◽  
Palm Fruit ◽  
Fermentation Time ◽  
Rancid Oil ◽  
The Impact

Background: People of Maluku has the habit to cultivate oil palm fruit into oil by fermentation. The fermentation process that traditionally takes place at varying fermentation makes it easier rancid oil. This study aims to determine whether there was an effect on the fermentation time ranciditas coconut oil traditionally produced, ranciditas measured using a peroxide. Methods: The study was conducted at the Laboratory of Basic Chemistry Pattimura University in Ambon on 10 September 2014 with a long fermentation 0 hours (control), 6 hours, 12 hours, 18 hours, 24 hours, and analyzed using descriptive analysis. Results: There is a very real effect ranciditas level lower palm oil contained in the fermentation 6 hours with an average rate of 0.0988 peroxide. Conclusion: Long fermentation influence on ranciditas coconut oil traditionally produced. The impact that an increase in peroxide value is the average with increasing length of fermentation.

PENGARUH LINGKUNGAN KERJA DAN DISIPLIN KERJA TERHADAP KINERJA KARYAWAN BAGIAN PRODUKSI PT. FUJI SEIMITSU INDONESIA - BEKASI

2018 ◽  
Vol 19 (2) ◽  
pp. 121
Author(s):  
Riski Eko Ardianto ◽  
Ergo Nurpatria Kurniawan
Keyword(s):  
Work Environment ◽  
Significant Influence ◽  
High Performance ◽  
Employee Performance ◽  
Descriptive Analysis ◽  
Linear Regression Analysis ◽  
Working Environment ◽  
Validity And Reliability ◽  
Quantitative Research Methods ◽  
Environment Variables

Employee performance is something that is considered important for the company. Employees have high performance will certainly be able to work optimally so that the objectives of the institution itself will be easily achieved. Through the improvement of the working environment and working discipline expected the resulting performance can be optimized within the enterprise. In this study to determine the three variables that can affect employee performance (Y), the work environment variables (X1) and discipline (X2). Simultaneous and partially on the performance of employees at PT.Fuji Seimitsu Indonesia. Type of research is quantitative research. Methods of data collection using questionnaires with sempel amount of research is 100 respondents.Data analysis techniques in research using descriptive analysis, multiple linear regression analysis, validity and reliability test and partial test ( Test T) and a simultaneous test (Test F). Results of research conducted using SPSS 2.2 (ststitical program for social science), from the results obtained that the working environment (X1) were significant influence on employee performance (Y) on PT.Fuji Seimitsu Indonesia because work environment variables t = 3.231 > t table 1.660 with sig = 0.002 < 0.05. Labor discipline (X2) have a significant effect on employee performance (Y). Work environment (X1) and discipline (X2) simultaneously significant effect on employee performance (Y) PT. Fuji Seimitsu Indonesia.The results obtained on the whole of the working environment (X1) and discipline (X2) are all very significant influence on employee performance (Y) in PT.Fuji Seimitsu Indonesia. Keywords:Work Environment, Work Discipline and Employee Performance

scholarly journals Effect of Oat β-Glucan on the Rheological Characteristics and Microstructure of Set-Type Yogurt

Molecules ◽  
2021 ◽  
Vol 26 (16) ◽  
pp. 4752
Author(s):  
Xiaoqing Qu ◽  
Yuliya Nazarenko ◽  
Wei Yang ◽  
Yuanyang Nie ◽  
Yongsheng Zhang ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Network Structure ◽  
Theoretical Basis ◽  
Fermentation Process ◽  
Three Dimensional ◽  
Rheological Characteristics ◽  
Fermentation Time ◽  
Spherical Aggregate ◽  
Dimensional Network ◽  
Solid Liquid

The oat β-glucan (OG) was added into set-type yogurt as a functional ingredient, in order to evaluate effects on the rheological characteristics and microstructure of set-type yogurt. When the OG concentration increased from 0 to 0.3%, the WHC gradually increased. At 0.3% OG, the set-type yogurt had the highest WHC of 94.67%. Additionally, the WHC continuously decreased, reaching the lowest WHC (about 80%) at 0.5% OG. When 0.3% OG was added, the highest score of sensory evaluation was about 85. The rheological result showed that the fermentation process went through the changes as follows: solid → liquid → solid → liquid. The addition of 0.3% OG decreased the fermentation time of set-type yogurt by about 16 min, making yogurt more inclined to be liquid. The acidity of set-type yogurt with OG was slightly higher. The result of microstructure showed that the addition of OG destroyed the three-dimensional network structure of yogurt, and some spherical aggregate particles could be clearly observed at 0.3% OG. Overall, this study provided a theoretical basis for the application of OG in set-type yogurt.

scholarly journals PEMBUATAN PUPUK ORGANIK DARI KOTORAN SAPI DAN JERAMI PADI DENGAN PROSES FERMENTASI MENGGUNAKAN BIOAKTIVATOR M-DEC

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Ahmad Shobib
Keyword(s):  
Rice Straw ◽  
Fermentation Process ◽  
Raw Materials ◽  
Organic Fertilizer ◽  
Organic Matter Content ◽  
Organic Content ◽  
Matter Content ◽  
Cow Manure ◽  
Aerobic Fermentation ◽  
Fermentation Time

Cow manure can be used for making organic fertilizer because it contains nutrients such as Nitrogen (N), Phosphorus (P), and Potassium (K). Rice straw has a high C-Organic content. Adding straw compost will increase soil organic matter content. The study aims to determine the fermentation process that occurs so as to produce organic fertilize, know the effect of fermentation time and the effect of the composition of raw materials for cow manure and rice straw on the process of making organic fertilizer to the content of organic fertilizer according to SNI 7603 : 2018. The method use by aerobic fermentation is by mixing cow manure and rice straw and M-Dec bioactivators by comparison 3 : 1, 2 : 2,1 : 3 and fermentation time 7, 14, 21, 28 days. The parameters tested are C-organic, Nitrogen (N), C/N ratio, Phosphorus (P), and Potassium (K). The best quality organic fertilizer in the treatment of cow manure : rice straw with a ratio of 2 : 2 on the 28th day fermentation process namely C-organic content 34,63 %, C/N ratio is 25, macro nutrient content N+P2O5+K2O of 3,14 % that has met SNI 7763 : 2018. Keyword: M-Dec bioactivator, aerobic fermentation, cow manure, rice straw, C/N ratio

scholarly journals Fermentation Process of Cocoa Based on Optimum Condition of Pulp PectinDepolymerization by Endogenous Pectolityc Enzymes

1970 ◽  
Vol 26 (2) ◽  
Author(s):  
G.P. Ganda-Putra ◽  
L.P. Wrasiati ◽  
N.M. Wartini
Keyword(s):  
Optimum Condition ◽  
Fermentation Process ◽  
Process Condition ◽  
Cocoa Beans ◽  
Fermentation Time ◽  
Natural Fermentation ◽  
Pectolytic Enzymes ◽  
Split Plot ◽  
Fermentation Period ◽  
Cocoa Fermentation

Pulp degradation during cocoa fermentation can be carried out by depolymerization process of pulp pectin using endogenous pectolytic enzymes at optimum condition. The objectives of this research were to study the effect of fermentation process based on optimum condition in terms of temperature and pH of pulp pectin depolymerization using endogenous pectolytic enzymes polygalakturonase (PG) and pectin metyl esterase (PME) and fermentation period in cocoa processing on quality characteristics of cocoa beans produced and to study the role of those fermentation process in reducing fermentation time to produce cocoa beans with standard quality. This research used split plot design, with treatments of process condition of cocoa fermentation as main plot and fermentation period as split plot. Treatment of process condition of cocoa fermentation consisted of optimum condition for pulp pectin depolymerization by PGs (temperature 47.5OC; initial pulp pH 4.6); optimum condition of depolymerization on sequence depolymerization by PGs (temperature 48.5OC; initial pulp pH 8.0 during 1 day; last temperature 47.5OC; initial pulp pH 4.6 during 6 days), and natural fermentation process a control. While treatment of fermentation period consisted of 0, 1, 2, 3, 4, 5, 6 and 7 days. Evaluation of fermentation period was carried out based on pursuant to criteria of unfermented beans content and fermentation index. The results showed that process condition and fermentation time of cocoa affected quality characteristic of cocoa beans produced. Period of cocoa fermentation process based on optimum condition for pulp pectin depolymerization using endogenous pectolytic enzymes was 2 days shorter compared to natural fermentation. Cocoa beans quality of grade I and II were obtained from fermentation time of 4 and 2 days, respectively, using fermentation process based on optimum condition of pulp pectin depolymerization using endogenous pectolytic enzymes, whereas 6 and 4 days, respectively, when using natural fermentation.Key words: cocoa quality, fermentation, depolymerization, pectolytic.

scholarly journals Pengaruh Kualifikasi Pendidikan dan Konsep Diri terhadap Motivasi Mengajar dan Budaya Kerja Guru Pendidikan Agama Islam di MAN Se-Kota dan Kabupaten Mojokerto

2018 ◽  
Vol 7 (2) ◽  
pp. 23
Author(s):  
Akhmad Pandu Setiawan
Keyword(s):  
Teacher Education ◽  
Regression Analysis ◽  
Significant Influence ◽  
Descriptive Analysis ◽  
Intrinsic Factor ◽  
Self Concept ◽  
Work Culture ◽  
Educational Qualification ◽  
Teaching Motivation ◽  
Teacher Work

The increasing of teaching motivation and teacher work culture is influenced by many factors, both from one of them is self concept and from one of them is a teacher education qualification. This study aims to explain the results of field studies on (1) Qualifications of PAI teacher education in MAN Se-Kota and Kabupaten Mojokerto. (2) PAI teacher self concept. (3) teaching motivation. (4) Work culture. (5) The influence of educational qualifications on teaching motivation. (6) The influence of educational qualifications on work culture. (7) The influence of self-concept on teaching motivation. (8) Influence of self concept to work culture. (9) The influence of educational qualifications and self-concepts on teaching motivation. (10) Influence of educational qualification and self concept to work culture. This research is a type of correlational quantitative research because this study aims to determine the direction and magnitude of the influence between the variables studied. The subjects of the study were teachers of PAI MAN Se-Kota and Kabupaten Mojokerto as many as 35 respondents. Data collection using questionnaires, observation, interviews and documentation. The collected research data is then analyzed using descriptive analysis technique and inferential analysis. Hypothesis testing of research using simple regression analysis and multiple regression analysis. The results showed that: (1) Qualification of PAI teacher education in MAN in Kota and Kabupaten Mojokerto in high enough category. (2) The self concept of PAI teachers in positive and fairly high category. (3) The motivation to teach PAI teachers in the category is quite high. (4) The working culture of PAI teachers in the category is quite good. (5) There is no significant influence of educational qualification on teachers' teaching motivation PAI obtained Fhit <Ftabel = 0.070 <4.14. (6) There is no significant effect of educational qualification on teacher work culture of PAI obtained Fhit <Ftabel = 3,828 <4.14. (7) There is significant influence from self concept to motivation to teach teacher of PAI obtained Fhit> Ftabel - 10,468> 4,14. (8) There is significant influence from self concept to teacher work culture obtained Fhit> Ftabel - 26,359> 4,14. (9) There is a significant influence of educational qualification and self-concept on teacher's motivation to obtain Fhit> Ftabel - 5,457> 3,29. (10) There is a significant influence of educational qualification and self-concept on teacher work culture obtained Fhit> Ftabel - 5,457> 3,29. Self concept variable that is intrinsic factor of teacher give higher contribution.

scholarly journals The influence of leadership and motivation work to discipline work teachers in high school

2021 ◽  
Vol 6 (3) ◽  
pp. 656
Author(s):  
Yohana Sarkol ◽  
Happy Fitria ◽  
Missriani Missriani
Keyword(s):  
High School ◽  
Multiple Regression ◽  
Leadership Style ◽  
Significant Influence ◽  
Quantitative Methods ◽  
Descriptive Analysis ◽  
Secondary Population

This study aims to 1 to test the leadership of  1 ) teachers work discipline , 2 ) influence motivation teachers tenure to teachers work discipline , and 3 ) influence leadership and motivation of teachers work in togher teachers work discipline. This study using quantitative methods derived from sources both primary and secondary. Population and a working and motivation of teachers work discipline .The study is done in high school patra independent 01 Palembang .The collection of data using the survey with samples from 36 teachers. The data that has been collected analyzed using descriptive analysis and analysis of multiple regression. The result showed that : (1) is significant influence among schools to head leadership style discipline teacher in high school patra independent 01 Palembang; (2) any impact of the significant work to discipline the teacher in high school patra independent 01 palembang; (3)  Significant influence is of a style of leadership

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